• Wheat flour or gehu ka aata:400 gm
  • Palak or celery:1 cup
  • Salt or Namak:1 teaspoon
  • Cumin seeds or Jeera:1 teaspoon
  • Carom seeds or Ajwain:1/2 teaspoon
  • Green chili or Hari mirch:2
  • Red chili or Lal mirch:1/4 teaspoon
  • Turmeric powder or Haldi powder:1/4 teaspoon
  • Curd or Dahi:3 table spoon
  • Oil or Tel:1/2 Tablespoon


  • Sieve wheat flour and add palak, ajwain, jeera, salt, green chilies, curd, red chili powder and1/2 table spoon oil in it.
  • Mix them properly and knead soft dough with the help of water.
  • Cover it and put aside for 20 minutes.
  • Thepla dough is ready.
  • Make small lemon sized rolls of this dough wrap the rolls or balls with dry flour and roll into a thin thepla 6-7 inches in diameter.
  • Heat non-sticky pan place thepla on it.
  • Press ladle on it and press until it get brown on both sides (you can use oil for frying but if we use theplas without oil it will be a healthy low calorie option).
  • Thepla is ready.
  • Now convert all balls into theplas with same procedure.

Serve with curd or pickle or chutney.

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